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Who doesn’t love Smores?
Sweet, Gooey marshmallow, crunchy, sugary graham crackers, luscious, melty chocolate… you want one now, don’t you?!
I love the flavors, but let’s be honest… how often do you really actually make Smores? Perhaps you do often, but I admit that I do not.
#1: I live in Florida - when do you think we EVER have an opportunity to have a bonfire let alone have the need to sit close enough to one to roast marshmallows? Not very often.
On that note, us Floridians are hunkering down for our coldest day in December coming tomorrow - the high where I live is set to be 63 and the low 41 - perhaps tomorrow should be National Smores-for-real Day in Florida! I’ll let my husband know to connect the propane to our faux fire pit.
#2: When else do you make Smores? While camping perhaps? Well, again with the admissions… I admit my idea of camping is, well, non-existent… but if it existed, I’d hope it would involve A/C and my hair straightener. Don’t judge me.
But, who doesn’t love Smores?! Especially if there was an easier way to make and eat them.
Well, alas… I believe in this Smores Pie. It satisfies the flavor desires, yet involves no fire. And since I have become obsessed with my Pressure Cooker, I am happy to report I make it in my Instant Pot!
S’mores Pie
Ingredients
1 cup graham cracker crumbs, about 8 cracker sheets
4 T melted butter
1 box brownie mix
ingredients called for on brownie mix box
about 1 cup mini marshmallows
1 1/2 cups water - for bottom of pressure cooker
Essential Tools
Pressure Cooker, I have the IP-60DUO 6 qt Instant Pot
Springform pan, I have this Nordic Ware 7 inch nonstick
meat tenderizer, or rolling pin - whatever works to crush your graham crackers into crumbs
Pyrex bowl, for storage of leftovers
Directions
Place graham crackers in resealable bag, like a sandwich or quart size ziplock. Crush into crumbs using flat side of meat tenderizer or rolling pin, or whatever you have that will work.
Pour crumbs into small mixing bowl. Pour in melted butter. Mix until combined.
Press evenly on bottom and slightly up the sides, about 1 inch, of springform pan.
Mix brownie batter as directed on box. Pour into springform pan over graham cracker crust.
Tap pan lightly on counter to get rid of air bubbles and evenly disperse batter.
Cover tightly with foil.
Pour 1 1/2 cups water in bottom of pressure cooker inner pot, place trivet over water, then place springform pan on trivet over water.
Close lid of pressure cooker, and close vent knob. On Instant pot, turn vent knob to “Sealing”.
Press Manual button on Instant Pot, or high pressure on any pressure cooker, and adjust cook time to 45 minutes.
Pressure cooker will take 5-10 minutes to come to pressure, then cook time countdown will begin.
When cook time completes, allow pressure to naturally release (NPR) for 10 minutes. Quickly release remaining pressure (QPR) by opening vent knob. On Instant Pot, turn to “Venting”.
Uncover and allow pie to cool slightly, about 15 minutes.
Evenly spread marshmallows over brownie - do it neatly for neater presentation if you wish.
Place under broiler for 2-3 minutes - do not take your eye off those marshmallows! They can go from perfectly browned, to ridiculously burnt in the matter of seconds.
Carefully remove from oven and let cool for 15-20 minutes.
Unlatch spring on springform pan, and carefully remove rim. Slide pan onto a plate or storage container lid - why a storage container lid? Because I use a tupperware or this 7 cup round Pyrex oven safe bowl, turned upside down to store the leftovers! (pending there are leftovers) #Genius
(NOTE: because Pyrex bowl is oven safe, you can use this to cook things in your Instant Pot, too! Worth the purchase: 7 cup Pyrex oven safe bowl, 7 cup, round.
This Pyrex container is just over 7.5 inches in diameter, and the spring form pan is just under 7.5 inches!
Drizzle with melted chocolate, if desired.
S’mores Pie
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